Pouding Chômeur with Pure Maple Sauce¶

Pouding Chomeur with Pure Maple Sauce

Serves	Total Time
12 to 16	52 minutes

Ingredients¶

2 cups maple syrup
1.5 cups light brown sugar
1.5 cups heavy cream
0.5 cup unsalted butter
1 Tbsp vanilla
0.5 tsp salt
0.5 cup unsalted butter
0.75 cup granulated sugar
2 large eggs
1.5 cups all-purpose flour
0.25 cup cornstarch
2 tsp baking powder
0.5 tsp salt
0.75 cup buttermilk
1 tsp vanilla

Cookware¶

1 medium saucepan
1 large mixing bowl
1 electric mixer
1 separate bowl
1 9-inch square baking dish

Instructions¶

Step 1¶

Preheat oven to 350 F.

Step 2¶

Combine maple syrup, light brown sugar, heavy cream, softened unsalted butter, vanilla, and salt in a medium saucepan. Cook over medium, stirring occasionally, until the butter is melted and sugar is dissolved. Turn the heat off and reserve.

Step 3¶

In a large mixing bowl, cream the softened unsalted butter and granulated sugar with an electric mixer until light, about 5 minutes. Add the room temperature eggs and mix until fluffy, about 2 minutes.

Step 4¶

In a separate bowl, mix the all-purpose flour, cornstarch, baking powder and salt until very well combined. Separately, mix the room temperature buttermilk and vanilla.

Step 5¶

Add half of the dry ingredients to the creamed mixture. Mix on low speed until barely incorporated, then pour in half the buttermilk-vanilla mixture; resume mixing on low speed until just combined. Repeat with a third of the dry ingredients, then the buttermilk-vanilla mixture, and finally add the rest of the dry ingredients.

Step 6¶

Transfer the batter to a 9-inch square baking dish. Make sure that the dish is at least 2.5 inches high, and spread lightly to the edge.

Step 7¶

Delicately pour the reserved maple sauce over the batter, placing a spoon under the stream of sauce to help break its fall. Bake for 40 to 45 minutes, or until the top is golden and completely set.